*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Poultry                          Meats
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1       kg           Plain flour
  250       g            Butter, lard or margarine
    1                    Egg
  400       ml           Salted water
                         Beef filling:
  150       g            Butter, lard or margarine
    2       tb           Oil
  750       g            Minced beef
    8                    Or 10 green (spring) onions
    1       tb           Paprika
                         Salt and pepper
    4                    Hard boiled eggs, chopped
  250       g            Green olives
    1       t            Ground chilli
      1/4   c            Tomato puree
    1       t            Ground cumin
    1       t            Mixed spices
    1       t            Cinnamon
    1       c            Beef stock
                         Chicken filling:
  500       g            Minced chicken
    3       tb           To 4 tb oil
  200       g            Red capsicum, finely chopped
  300       g            Onions, finely chopped
    4       tb           Tomato puree
    3                    Hard-boiled eggs, chopped
   Dough: Oil or a mixture of oil and solid vegetable
   shortening for deep frying.
   To make dough: Sift the flour, add the melted
   shortening and the egg. Add the salted water bit by
   bit and mix to a firm dough. Knead for 10 minutes if
   making by hand, 4-5 minutes if using an electric mixer
   with a dough hook, or 1-2 minutes if using a food
   processor with a dough hook. Leave it to rest for 15
   to 30 minutes.
   To make the beef filling: Heat the oil and shortening
   in a frying pan and saute the green onions, finely
   chopped. Add the meat and stir until it is cooked.
   Stir in the tomato puree and remaining ingredients,
   cook for a few minutes more. Leave until completely
   cold before assem- bling empanadas.
   To make the chicken filling: Heat the oil and fry the
   onions, then add the capsicum and dry until soft. Add
   the minced chicken and stir until it has all changed
   colour. Season to taste, add the tomato puree, mix
   well and simmer for a further 3 minutes. Leave until
   completely cold before assembling empanadas.
   Assembly and cooking: Roll out the dough about 3 mm
   thick and, using a saucer or something similar as a
   guide, cut into 24-30 circles about 14 cms in
   diameter. Divide whichever filling mixture you are
   using between the circles, putting it on one side of
   the circle only. Moisten the outer rim of the dough
   with water and fold over into a semi-circle. Curve the
   ends of the folded side together a little to form a
   crescent, then secure the joined edges by fold- ing
   them over each other in small sections to form a
   “rope” effect (if this sounds too confusing, just
   press together and decorate with a fork in the usual
   way). Heat about 6-8 cm deep frying oil to very hot
   and deep fry the empanadas one or two at a time just
   until golden. Remove from the oil immediately and
   drain well on kitchen paper. Serve very hot
   Halve the filling ingredients or double the dough if
   making both beef and chicken empanadas. Empanadas
   often include raisins or sultanas which create an
   interesting flavour contrast with the meat. A handful
   can be added to either of these recipes if you like.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 7/13/93. Courtesy Mark Herron.
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